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Summary
Summary
The Culinary Institute of America's irresistible new collection of gold-standard pie and tart recipes.
With easy-to-follow instructions, stunning photography, and more than 150 can't-fail recipes, Pies and Tarts packs the expertise of America's top cooking school into one comprehensive, must-have collection. Pies and Tarts features all the beloved classics you'll want to make again and again--apple pie, lemon meringue pie, French-style fruit tarts, pumpkin pie, and pecan pie. But don't stop there--you'll want to try every outstanding recipe, including crowd-pleasers like Fudgy Walnut Brownie Pie and sophisticated new twists like Roasted Ginger Plum Tart. Mix and match the versatile crust recipes, and follow the suggested variations to play around with favorite ingredients or seasonal flavors. A chapter on savory dishes such as pot pies, empanadas, and quiches offers brilliant new options for entertaining or family dinners. Whether you're an expert baker looking to perfect your craft or a novice seeking to master the basics, Pies and Tarts is sure to become one of your most treasured volumes.
Author Notes
Founded in 1946, The Culinary Institute of America is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health and wellness, sustainability, world cuisines and cultures, and professional excellence and innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.
Reviews (3)
Publisher's Weekly Review
This CIA title includes more than 150 recipes for savory and sweet pies and tarts, ranging in skill level from beginner to expert. Baking purists will rejoice in the inclusion of weights and measurements (as well as volume). From flan rings to hand pie molds, to pizza stones, a primer on baking equipment, along with a concise yet thorough ingredients section gets home bakers up and running before getting their hands dusty with flour while preparing Apple Tarte Tatin, Black Bean and Corn Empanadas, Concord Grape Pie, and a Honey Orange Tart. A selection of recipes include easy-to-make swaps and additions-taking a tomato, mozzarella, and basil galette and changing out the cheese selection for goat, as well as a pecan pie that is elevated to the next flavor level with the addition of chocolate chunks or cranberries. A solid, trustworthy title that is sure to come off the shelf even after the holiday baking rush. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved.
Booklist Review
No American meal seems quite complete without pie for dessert. Although it has many foreign antecedents, the pie, especially its apple version, may be America's quintessential food. Nevertheless, many otherwise competent American cooks quail at the very thought of having to produce a pie, fearing tough, leaden, or unattractive crusts and runny, flavorless fillings. So who better than the Culinary Institute of America to step up to the plate with sound instruction on how to make a great pie? Pastry chef Migoya inventories piecrust's basic ingredients, explaining how each affects outcome. She then offers variations to complement a host of fillings. Beyond expected fruit pies, she shows how to create successful cream and custard pies. Nut pies, such as the ever-popular pecan pie, get special treatment. More formal tarts appear with their pastry-cream bases. Hearty, savory main courses, such as chicken potpie, empanadas, and quiches, also receive just treatment.--Knoblauch, Mark Copyright 2014 Booklist
Library Journal Review
Introducing these sweet and savory recipes (e.g., maple cream pie, beef and cheese empanadas), culinary instructor Migoya defines pie-making tools, ingredients, and techniques and clearly explains their importance. She also covers seasonal availability of fruits and vegetables, best apples for baking, and protein percentages of supermarket flours. Readers will find the traditional crust and filling recipes they expect, plus surprising and versatile variations. Step-by-step photographs accompany the more challenging techniques, and all recipes include weight and volume measurements. VERDICT Technically sound and refreshingly contemporary, this comprehensive collection can help motivated bakers produce superior pastries and dream up new creations. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
